Savory Pound Cake

Sweet Jezebel's Note:

This pound cake is a very common hors d’oeuvre throughout France. Light and flavorful, it goes perfectly with prosciutto-wrapped cantaloupe. From Cooking Club of America.

• Total Time: 1 hrs 15 mins
• Prep Time: 30 mins
• Cook Time: 45 mins

Ingredients:

Yield: 1 loaf

• ¼ cup finely diced zucchini
• ¼ cup finely diced carrot
• 1 cup butter , softened
• 6 eggs , room temperature
• 1 ¼ cups all-purpose flour
• 2 teaspoons grated orange peel
• 2 teaspoons grated lemon peel
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¼ teaspoon pepper
• ¼ cup finely diced ham
• fresh edible flowers or fresh herb , if desired (to garnish)

Directions:

1. Heat oven to 375°F Spray 81⁄2x41⁄2-inch loaf pan with nonstick cooking spray.
2. Cook zucchini and carrots together in boiling salted water 2 to 3 minutes or just until tender. Drain; rinse with cold water. Set aside.
3. In large bowl, beat butter on medium speed until soft and smooth. Add eggs one at a time, beating each egg until mixture is almost smooth.
4. In medium bowl, combine all-purpose flour, orange peel, lemon peel, baking powder, salt and pepper; mix well. Gradually add to egg mixture, beating until well combined. Stir in vegetables and ham. Spoon batter into pan; spread evenly.
5. Bake 40 to 45 minutes or until knife inserted in center comes out clean. Remove from pan; cool on wire rack. Cut into 1⁄4-inch slices; arrange on serving tray. Garnish with edible flowers or fresh herbs.